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Ingredients

• 3 tbsp olive oil, plus extra to serve
• 1-2 small white onions, sliced
• 1 small bulb fennel, outer layer removed, finely sliced
• 3 cloves garlic, chopped
• 2 fresh bay leaves
• 2 tsp cayenne pepper, or to taste
• 2-3 strips pared orange zest
• 1-2 tsp ras el hanout spice blend
• 700 g passata
• 200-300 ml water
• 1 pinches saffron
• 200 g white fish fillets, such as gurnard or grey mullet
• 4 unshelled prawns
• 1 handful clams
• 2 tbsp roughly chopped coriander leaves

• 150 g strong bread flour, plus extra for dusting
• 4 tbsp plain yogurt
• about 1 tbsp olive oil
• 2 tsp baking powder
• 3 tbsp zaatar

Description

Andy Oliver’s Heady Fish Soup Is Made With Saffron, Fennel And The Moroccan Spice Blend Ras El Hanout – Perfect With A Piece Of Homemade Flatbread

UK TV